Growing up in New England I had the joy of having four real seasons. I had a spring, summer, fall and a winter. But my seasons didn’t follow the calendar. I have more cold months then warm months, that just means I got to enjoy those warm good for your soul comfort foods longer.
There is something to be said about comfort foods that can bring a smile your face just by the mention of it like creamy mashed potatoes, hot chicken noodle soup, beef stew from the slow cooker, and nothing beats creamy cheesy macaroni and cheese straight from the oven. I might not have cold months any more living in the south but I do have wet, rainy days that nothing warms my family’s wet bones more then comfort food for dinner.
I grew up with the box version of the mac & cheese, as did my kids. But my husband has issues when it comes to powder cheese so I went to find the best tasting mac & cheesy. Best part is it is still really cheese even after putting in the oven.
Baked Macaroni & Cheese
Macaroni & Cheese
- 8oz sharp cheddar cheese, shredded
- 4 oz gouda cheese
- 1/2 ts paprika
- salt & pepper, to taste
- 2 c chicken stock
- 1/3 c flour
- 1/3 c water
- 1 lb elbow noodles
Directions:
- In a large sauce pan start to heat up the chicken stock.
- In a measuring cup mix together the flour and water with a whisk. ( I find doing it this way take the clumps out that you sometimes gets when mixing flour and wet ingredients.)
- Slowly add the flour mixture to the chicken stock. Cook until slightly think.
- Slowly add the cheeses in the stock. Make sure to stir after each addition. This helps melt the cheese and keeps everything creamy. Add in the paprika, salt, and pepper. Stir to completely combine.
- Add cooked elbow noodles to the mixture. Mix everything together. Now you can eat it like this or you can transfer to a baking dish and bake for about 30 minutes at 350 degrees with a foil cover.
Hint: To make it a complete meal by mixing in bacon or ham and broccoli. Or a fresh side salad.
Undeniably Homemade 